Creamy Clementine Millet

📝 Ingredients

• 100 g hulled millet
• 500 ml oat drink (400 ml for cooking, 100 ml to finish)
• 150 ml water
• 1 pinch of salt
• 1 tsp vanilla extract
• 1 tbsp maple syrup (20 g)
• 4 clementines (about 70 g each)
• 20 g flaked almonds

🍴 Utensils

• Fine sieve
• Medium saucepan
• Wooden spoon
• Fine grater
• 2 bowls

📖 Steps

1. Tip the millet into a fine sieve and rinse for 1 min under cold water, rubbing it between your fingers, until the water runs clear: this step removes the slight bitterness of the grains. Drain well.
2. Toast the flaked almonds in a dry saucepan over a medium heat for 3 min, stirring constantly, until golden and fragrant. Tip them straight into a bowl: they burn in seconds.
3. In the same saucepan, put the millet, water, 400 ml oat drink and the salt. Bring to a simmer over a medium heat, stirring, without taking your eyes off the pan, as plant-based drinks boil over easily.
4. Lower the heat and cook for 20 to 25 min uncovered, stirring often, especially towards the end, until the grains have burst and are tender and the mixture has the texture of a thick porridge. Add a little water if it sticks before it's cooked.
5. While it cooks, wash one clementine and remove its zest with a fine grater, avoiding the white pith, which is bitter. Peel all 4 clementines, separate the segments and remove the white strings.
6. Off the heat, add the remaining 100 ml oat drink, the vanilla, maple syrup and half the zest, then stir briskly: the millet becomes creamy and glossy. Leave to stand for 2 min; it thickens a little more.
7. Divide the millet between two bowls, arrange the clementine segments on top, then sprinkle with the toasted almonds and the rest of the zest. Eat warm, ideally 1 h 30 min before training to give yourself time to digest.